Crock Pot Chicken Tortilla Soup
Heather Giustino
The best tortilla soup I’ve ever had
ingredients
- 1 1/2 pound boneless, skinless chicken breasts
- 1 package of “Fajita Vegetables” from Trader Joes
- 1/2 of a small onion, chopped
- 1 can Ranch beans
- 1 can No-Beans chili
- 1 can whole kernel corn, drained
- 1 (8 ounce) can of tomato sauce
- 2 cans diced tomatoes with chilies, undrained
- 1 package taco seasoning
- 1 can chicken broth
- 6 small corn tortillas, cut into strips
- 1 cup of nonfat milk (or whipping cream if you’re being naughty!)
- Garnish with (optional) :
- Shredded cheddar cheese
- Sour Cream
- Crushed Tortilla Chips
directions
Place all ingedients (except optional garnishes, and shredded tortilla) into a crockpot. Set crockpot on high, for six hours. After three hours have gone by take out the chicken and shred it. Put shredded chicken, and shredded tortilla strips into the crockpot and cook the remaining three hours. Serve topped with sour cream, crushed tortilla chips and cheddar cheese.
Source: Heather Giustino
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